FNS> Vol.2 No.6, August 2011

Instituto de Tecnología de Alimentos, Facultad de Ingeniería Química, Universidad Nacional del Litoral, Santa Fe, Argentina.

 

Copyright © 2011 Sofia Beccerica, María A. de la Torre, Hugo D. Sanchez, Carlos A. Osella et al. This is an open access article distributed under the Creative Commons Attribution License, which permits unrestricted use, distribution, and reproduction in any medium, provided the original work is properly cited.

 

How to Cite this Article

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S. Beccerica, M. Torre, H. Sanchez and C. Osella, "Use of Oat Bran in Bread: Fiber and Oil Enrichment and Technological Performance," Food and Nutrition Sciences, Vol. 2 No. 6, 2011, pp. 553-559. doi: 10.4236/fns.2011.26079.

 

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